The Harvest Grows

The weather has shifted and it feels like summer is here. The afternoon winds have calmed, the morning fog has returned, and the heat is here! The race is on between the crops and the weeds. One day we feel as if we are ahead and the next day it seems as if the weeds are taking over. Still, the crops are growing well and we are working our way through the fields.

The pick list is growing! This week we will have:

  • Turnips
  • Radish
  • Pac Choy
  • Lettuce Mix
  • Lettuce
  • Escarole and Treviso
  • Scallions
  • Kale
  • Collards
  • Chard
  • Strawberries
  • Flowers
  • Herbs

The spring turnips are tender and sweet. There is no need to peel them. I ate one raw in the field yesterday. The herb garden is slowly growing but there are herbs out there for picking. I included tarragon in a recipe this week. The wildflowers can also be picked, perfect for a delicate bouquet!

Miso Honey Glazed Turnips (Adapted from

  • 1 lb. turnips, cut into 1-inch wedges (about 2-1/2 cups)
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. white miso
  • 1 Tbs. honey
  • Kosher salt

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and 1/2 cup water. Bring to a simmer over medium heat.

Cook, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/4 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Pac Choy, Radish and Turnip Salad in Blue Cheese Sauce (Adapted from

  • 2 heads pac choy, thinly sliced
  • 1 bunch radishes, ends trimmed, thinly sliced
  • 1 bunch young turnips, ends trimmed, halved and thinly sliced
  • 5 spring onions, white and green parts thinly sliced
  • 1 sprig of tarragon, chopped

For the sauce:

  • 3 tablespoons blue cheese, room temperature
  • 2 tablespoons good quality mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lime juice plus 2 teaspoons zest
  • 1 teaspoon kosher or sea salt
  • 10 grinds black pepper
  • 2 teaspoons sugar

In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.

Just before serving in a large bowl toss all the vegetables and chopped tarragon; add the sauce and mix well to combine. Taste for seasonings and serve.

I apologize for the lack of pictures today. The slow internet connection is one of the few drawbacks of living in the country.